Vietnamese Noodle Salad with Tangy Dressing

Introduction

Vietnamese Noodle Salad with Tangy Dressing is a delicious and refreshing dish that you can enjoy anytime. It combines soft noodles, fresh vegetables, and shrimp, all tossed in a zesty dressing. This salad is light, colorful, and bursting with flavor, making it a perfect choice for lunch or dinner!

Why Make This Recipe

This recipe is not only easy to prepare, but it also offers a healthy way to enjoy lots of veggies and protein. It’s great for busy days when you want something quick yet satisfying. Plus, it’s a hit with family and friends! You can make it for a picnic, a gathering, or just a cozy meal at home. Trust me, once you try it, you’ll want to make it again and again!

How to Make Vietnamese Noodle Salad with Tangy Dressing

Here’s how you can whip up this tasty salad in no time!

Ingredients:

200g rice vermicelli noodles
100g cooked shrimp, peeled
200g mixed salad greens
1 cup shredded carrots
1/2 cucumber, julienned
1 bell pepper, sliced
Fresh herbs (mint, cilantro, basil)

For the dressing:

2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon sugar
1 clove garlic, minced
1 teaspoon chili flakes

Directions:

Cook the rice vermicelli noodles according to package instructions. Once cooked, rinse them under cold water and drain.
In a big bowl, mix the shrimp, salad greens, carrots, cucumber, bell pepper, and fresh herbs together.
In another bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and chili flakes to create the dressing.
Toss the salad with the noodles and drizzle the dressing over everything.
Serve your salad chilled or at room temperature, and enjoy!

How to Serve Vietnamese Noodle Salad with Tangy Dressing

This salad is best served fresh. You can enjoy it as a light lunch or dinner. It also works well as a side dish when you’re having friends over. Add some lime wedges on the side for an extra splash of flavor!

How to Store Vietnamese Noodle Salad with Tangy Dressing

If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to keep the dressing separate until you are ready to eat. This way, the salad stays fresh and crunchy.

Tips to Make Vietnamese Noodle Salad with Tangy Dressing

Make sure to rinse the noodles with cold water to stop the cooking process and keep them from sticking.
Feel free to adjust the amount of chili flakes based on your spice preference.
If you don’t have shrimp, you can use chicken or tofu as an alternative protein source.

Variation

You can add other vegetables like bell peppers or radishes to change things up! For a vegan option, skip the shrimp and use tofu instead.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients ahead of time, but it’s best to add the dressing right before serving to keep everything fresh.

2. What can I substitute for fish sauce?
If you want a vegetarian option, use soy sauce or a homemade vegan fish sauce.

3. How long does this salad last in the fridge?
It’s best enjoyed within 2-3 days for optimal freshness, but the ingredients can last longer in the fridge if stored properly.

Now that you have this simple and fun recipe, why not give it a try? Enjoy the burst of flavors and the joy of homemade Vietnamese Noodle Salad!